Anchovy Pasta

Description

Anchovy Pasta - Authentic recipe from Italy. Ready in 30 min. Try it now!

1. 1

   Cook 400 g of spaghetti in plenty of salted water until al dente. Reserve some pasta water.

   ⏱️ approx. 12 min

   💡 Tip: Anchovy pasta (Spaghetti con le Acciughe) is a classic from southern Italy. The anchovies dissolve in the hot oil and create a salty, umami-rich sauce — they don't taste 'fishy' but deeply savory.

2. 2

   Heat 60 ml of olive oil in a pan. Add 3 garlic cloves (sliced) and 1 chili pepper. Add the anchovy fillets and melt them over low heat, stirring, until dissolved into a sauce (2–3 min.). Don't let the heat get too high or the garlic will burn.

   ⏱️ approx. 6 min

   💡 Tip: Let the anchovies 'melt' in the oil over low heat — they dissolve completely and form the flavor base. Garlic and chili must not burn (they turn bitter). Toasted breadcrumbs (pangrattato) can be added for crunch if desired.

3. 3

   Add the al dente spaghetti directly to the pan (with a splash of pasta water) and toss until the sauce coats the pasta. Season with 30 g of chopped parsley. NO Parmesan (uncommon with fish — the anchovies are salty enough). Serve immediately.

   ⏱️ approx. 4 min

   💡 Tip: Tossing with pasta water binds the sauce. Toasted breadcrumbs instead of Parmesan are typical in southern Italy ('pangrattato' = 'the poor man's Parmesan'). Plenty of parsley and good olive oil round it off.